Roast Cardamom Chicken

"The spices in this dish are amazing and the yogurt helps to make the meat extra tender. Remember to leave time for the chicken to marinate. Thanks to the British chef Nigel Slater for this recipe."
 
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Ready In:
2hrs 30mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Put the whole peppercorns, cardamom seeds and cumin in a spice mill and grind them into a fine powder. You can also do this with a mortar and pestle.
  • Put the water in a blender along with the salt, ginger, garlic, cayenne, vinegar and ground spices.
  • Blend to a smooth paste.
  • Put the yogurt in a bowl large enough to hold the chicken.
  • Stir in the spice paste.
  • Add the chicken and make sure all pieces are covered in the marinade.
  • Break the cinnamon stick in two and tuck it in with the chicken.
  • Cover and marinate for at least two hours and as much as overnight.
  • Set the oven to 220 C or 425°F.
  • Bake the chicken in a shallow dish for 30 minutes or until cooked through.
  • The yogurt should have formed a dark brown crust.
  • Sprinkle with mint leaves.

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Reviews

  1. keeper.
     
  2. Its a great way to have low cal chicken. I marinated for 6 hours and baked for 1 hour. Spicy and full of taste.I served with green rice#143499. We had a very tasty dinner. Thanks, I plan on having it often in the future!
     
  3. This is such a great chicken recipe. I have a very similar one by Arabella Boxer, which I have been using for years, the only difference being a teaspoon of turmeric in the marinade, I think she calls it "Summer Chicken". This has to be one of the all-time great chicken recipes.
     
  4. If you like hot and spicy, as we do, then this is a recipe for you !! I followed the recipe just as posted, marinated 8 hours. In my opinion the cardamom doesn't predominate (as the name of the dish might suggest), the 5 "C" spices simply blend and complement one another resulting in fabulous flavor. Thanks for posting what is a new favorite for us !
     
  5. This is an excellent recipe! I did cut back on some of the spices, and it was just perfect for us! Thanks for posting ..
     
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This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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